There’s just something magical about a holiday drink that tastes like your favorite Christmas cookie—but in cocktail form. That’s exactly why I’m so excited to share this Christmas Cocktail: Gingerbread White Russian Recipe with you. It transforms the classic creamy Russian into a festive sipper with warm, spiced gingerbread syrup, bringing cozy vibes with every sip. Perfect for warming up chilly nights or impressing guests at your holiday parties, this cocktail is a guaranteed crowd-pleaser.

I’ve made this recipe countless times during the holidays, and what I love most is how effortlessly it blends familiar flavors like cinnamon, ginger, and molasses with that rich Russian creaminess. Whether you’re relaxing by the fireplace or toasting with friends, the Christmas Cocktail: Gingerbread White Russian Recipe adds that extra sprinkle of Christmas charm you didn’t know your celebrations needed. Trust me, once you try it, this will be your go-to holiday indulgence.

Ingredients You’ll Need

These ingredients come together beautifully to give you that authentic gingerbread flavor while keeping the classic White Russian’s smooth richness. A little tip: using fresh ginger and quality molasses really makes all the difference in your syrup.

Honey: Acts as a natural sweetener, balancing the spices and adding warmth.
Molasses: Gives that deep, rich gingerbread flavor—don’t skip it!
Fresh ginger: Adds a bright, zesty kick that freshens up the heavy cream.
Cinnamon sticks: Essential for that classic holiday spice aroma.
Vanilla extract: Rounds out the flavors with a cozy, sweet note.
Vodka: The base spirit—choose a smooth one for a clean taste.
Kahlua: Provides a rich coffee undertone that pairs beautifully with cream and spice.
Heavy cream: For the luscious, silky finish that makes this a White Russian.
Cinnamon sticks and gingerbread cookies (for garnish): Adds flair and an extra festive touch when serving.

Variations

I love how flexible the Christmas Cocktail: Gingerbread White Russian Recipe is. Over the years, I’ve experimented with a few tweaks, and you should absolutely feel free to play around with it too. It’s all about making the drink your own and matching the vibe you want.

Spiced rum instead of vodka: Adds extra warmth and layers of spice—I used this one year during a snowstorm, and it felt like a hug in a glass.
Almond milk or oat milk in place of heavy cream: A great dairy-free option that still keeps things creamy.
Adjusting sweetness: Sometimes I add a splash more honey or molasses if I’m in the mood for a richer syrup.
Adding a pinch of nutmeg or clove: Just a dash can make the gingerbread note even cozier.

How to Make Christmas Cocktail: Gingerbread White Russian Recipe

Step 1: Make the Gingerbread Syrup

This syrup is the star of the show, so take your time to get it right. Combine honey, molasses, sliced fresh ginger, cinnamon sticks, and a splash of vanilla extract in a small saucepan over medium heat. Let it simmer gently for about 10-15 minutes until it thickens slightly and the spices infuse the mixture. Strain out the solids and cool the syrup completely before using—it’s worth waiting for that concentrated gingerbread goodness!

Step 2: Mix the Cocktail

Into a glass filled with ice, pour 2 ounces of vodka and 1 1/2 ounces of Kahlua. Next, add 1-2 ounces of your homemade gingerbread syrup depending on how sweet and spicy you like it. Lastly, gently pour 1-2 ounces of heavy cream on top. I love pouring the cream slowly over the back of a spoon to create that beautiful layered effect. Give it a gentle stir just before drinking so the flavors meld perfectly without losing that Instagram-worthy look!

How to Serve Christmas Cocktail: Gingerbread White Russian Recipe

A round clear glass filled with a two-layer drink: a light brown bottom layer and a creamy white top layer, dusted with a layer of brown spice powder on top, with a cinnamon stick resting inside the glass. The rim of the glass is coated with a coarse brown sugar. A gingerbread man cookie with white icing dots is placed on the rim of the glass. The glass sits on a decorative golden snowflake coaster, surrounded by more gingerbread cookies dusted lightly with powdered sugar, all set on a white marbled surface. The background is dark with warm, blurry fairy lights and Christmas decorations creating a cozy atmosphere. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a sucker for presentation, especially during the holidays. I usually garnish with a cinnamon stick for that extra aroma while you sip. A cute little gingerbread cookie on the side not only looks adorable but doubles as a delicious nibble. Sometimes I dust a tiny pinch of cinnamon or nutmeg on top of the cream for added warmth and charm.

Side Dishes

This cocktail pairs wonderfully with savory cheese boards that have a bit of spice, like pepper jack or smoked gouda. I’ve also enjoyed it alongside gingerbread biscotti for a sweet-and-smooth combo. If you’re serving this at a holiday gathering, little chocolate truffles or spiced nuts are perfect festive bites that don’t overwhelm the drink.

Creative Ways to Present

For a party, I like to rim the glass with crushed gingerbread cookies mixed with a pinch of sugar—it adds crunch and extra flavor with every sip. Another fun trick is serving the cocktail in mini mason jars tied with festive twine and little tags for guests to take home. And if you really want to impress, top the cream with homemade whipped cream and a sprinkle of edible gold dust for that holiday sparkle.

Make Ahead and Storage

Storing Leftovers

I usually keep any leftover gingerbread syrup stored in an airtight jar in the fridge—it stays good for up to two weeks. For the cocktail itself, it’s best to mix fresh when you’re ready to drink, but if you have some premixed, keep it chilled and consume within a day to keep the cream from separating.

Freezing

Freezing isn’t ideal for this cocktail since the cream doesn’t thaw well and tends to separate, making the texture unpleasant. I recommend freezing the gingerbread syrup if you want to store it long-term; just thaw it slowly in the fridge before using it again.

Reheating

Since this is a cold cocktail, reheating isn’t something I typically do. If you want a warm gingerbread-flavored drink, you might try warming the syrup with hot coffee or milk instead. That way, you can enjoy the flavors without compromising the texture of the cream.

FAQs

Can I make the gingerbread syrup ahead of time?

Yes! The gingerbread syrup is perfect to make ahead and store in the fridge for up to two weeks. Just keep it in a sealed jar, and give it a good shake before using because the ingredients may settle.
What’s the best vodka to use for the Christmas Cocktail: Gingerbread White Russian Recipe?

I recommend a smooth, neutral vodka without harsh edges. A mid-range brand works great because it blends seamlessly and lets the gingerbread syrup shine without overpowering it.
Can I make this cocktail dairy-free?

Absolutely! Swap heavy cream for almond milk, oat milk, or any creamy non-dairy alternative to keep that luscious texture but make it dairy-free.
How do I get the layered look with the cream on top?

Pour the cream slowly over the back of a spoon held just above the cocktail’s surface. This technique gently floats the cream on top instead of mixing immediately, giving you that classic layered appearance.
Can I use store-bought gingerbread syrup instead of making my own?

You can, but making your own lets you control the spice balance and sweetness exactly to your liking. Plus, the fresh ginger and cinnamon sticks add a warmth that’s hard to find in pre-made syrups.

Final Thoughts

This Christmas Cocktail: Gingerbread White Russian Recipe holds a special place in my holiday traditions. I love how it brings together the nostalgia of gingerbread cookies and the creamy indulgence of a White Russian in one sip. It’s the kind of recipe you’ll want to share with friends and revisit every year because it truly feels like Christmas in a glass. I can’t wait for you to try it and make it part of your festive celebrations too!

Christmas Cocktail: Gingerbread White Russian Recipe